Name: Irish Soda Bread Muffins
Prep time: PT-484954H27M21S
Cook time: PT-484954H17M21S
Cuisine: Irish
Ingredients: 1 ¼ cups all-purpose flour; 1 ¼ cups whole wheat flour; ¼ cup sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ¾ teaspoon salt; 1 teaspoon caraway seeds (optional); ½ cup (1 stick) butter, cold and cut into cubes; 1 large egg; 1 cup buttermilk; ¾ cup currants; Coarse sugar (such as Demerara or turbinado), for topping

Why You’ll Love This Recipe

Quick and Easy: These muffins come together in just 30 minutes with minimal effort, making them perfect for busy mornings or last-minute gatherings.
Festive and Flavorful: With the addition of currants and a hint of caraway seeds, these muffins provide a unique flavor that’s both traditional and modern.
Perfectly Portable: Baking them as muffins makes for easy serving and transport, ideal for picnics or taking to work.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Butter
Sugar
Egg
Buttermilk
All-purpose flour
Whole wheat flour
Baking powder
Baking soda
Salt
Caraway seeds
Currants
Coarse sugar (such as Demerara or turbinado) for topping

Directions

Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and caraway seeds.
Incorporate Butter: Using a pastry cutter or your fingers, cut the butter into the dry mixture until it resembles coarse crumbs.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk and egg until well blended.
Combine Wet and Dry Mixtures: Add the buttermilk mixture to the dry ingredients and stir until just combined. Do not overmix.
Fold in Currants: Gently fold in the currants.
Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Add Sugar Topping: Sprinkle a small amount of coarse sugar on top of each muffin.
Bake: Place the tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

Servings: This recipe yields 12 muffins.
Preparation Time: Approximately 10 minutes.
Baking Time: 20 to 25 minutes.
Cooling Time: About 10 minutes.

Variations

Dried Fruits: If you prefer, you can substitute currants with raisins or dried cranberries.
Nuts: Add chopped nuts, such as walnuts or pecans, for an extra crunch.
Spices: For a spicier flavor, consider adding a teaspoon of ground cinnamon or nutmeg to the dry ingredients.

Storage/Reheating

Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
Freezing: To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw at room temperature or warm in the microwave for about 15 seconds.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can use all-purpose flour for the entire recipe if you prefer a lighter texture.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding one tablespoon of white vinegar to a measuring cup, then filling it with milk to reach the one-cup line. Let it sit for 5 minutes before using.

Are caraway seeds necessary?

Caraway seeds add a distinctive flavor characteristic of traditional Irish soda bread, but they are optional. If you omit them, the muffins will still be delicious.

Can I use frozen currants?

Yes, you can use frozen currants. Do not thaw them before adding to the batter.

How can I make these muffins sweeter?

If you prefer sweeter muffins, you can increase the sugar to ¾ cup.

Can I add a streusel topping?

Certainly! A simple streusel made from flour, sugar, and butter can be sprinkled on top before baking for added sweetness and texture.

How do I prevent the muffins from sticking to the pan?

Greasing the muffin tin or using paper liners will help prevent sticking.

Can I make these muffins ahead of time?

Yes, these muffins can be baked ahead of time and stored in an airtight container for up to 3 days.

Can I use non-dairy milk?

Yes, you can use non-dairy milk, such as almond or soy milk, with the addition of one tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity.

How do I know when the muffins are done?

The muffins are done when a toothpick inserted into the center comes out clean and they are golden brown on top.

Conclusion

These Irish Soda Bread Muffins are a delightful blend of tradition and convenience. Their slightly sweet flavor, tender crumb, and the burst of currants make them a treat worth baking. Whether for a special occasion or a simple breakfast, they are sure to be enjoyed by all